Biscotten torte
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Biscotten torte
  Dessert    Tortes  
Last updated 6/12/2012 1:08:44 AM. Recipe ID 35359. Report a problem with this recipe.
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      Title: Biscotten torte
 Categories: Dessert
      Yield: 8 Servings
 
    3/4 lb Oblong biscuits (she has
           -"nice?" written here; this
           -is perhaps a name brand?)
  1 1/2 tb Rum
    1/2 c  Milk
      4 oz Butter
    1/2 c  Castor sugar (granulated)
      2    Eggs
      4 oz Ground almonds
      3 dr Almond essence; more or less
    1/2 c  Milk; extra
           Toasted slivered almonds
 
  Cream butter & sugar until light.  Separate eggs (hm, she doesn't say
  how far -- at least she doesn't instruct us to pinch the salt).  Beat
  yolks into creamed mixture. Add ground almonds, almond essence and
  extra 1/2 cup milk. Beat whites stiffly & fold in.
  
  Arrange the biscuits in 2 rows lengthwise.  Dunk in rum and milk
  (just) and spread with almond mixture and then more biscuits.
  Continue and on top layer put a layer of almond and then cover each
  with whipped cream and toasted almonds. Keep chilled until ready to
  serve.
  
  Hm, instructions are a little confusing.  I'll ask her next time I
  see her if I can remember, but I think it might be easier to drizzle
  the rum/milk mixture on the biscuits rather than to dunk them.
  Whatever.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35359 (Apr 03, 2005)

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